Serves 6 to 8
Cranberries, apricots, and ginger make this compote sweet, spicy, and tart. Try as an alternative to whole-berry cranberry sauce as it goes well with turkey or a pork roast. The compote keeps well for 1 to 2 weeks in the refrigerator.
2 cups water
1 cup sugar
8 ounces dried apricots, cut into quarters
2 tablespoons minced fresh ginger
One 12 ounce bag fresh cranberries
Place water, sugar, apricots, and ginger in a medium saucepan. Bring to a boil and boil 5 minutes to soften the apricots, stirring often. Add the cranberries, return to the boil, lower heat to medium, an gently boil 5 minutes more, stirring often, until the cranberries pop and soften.
Remove from heat and transfer to a medium bowl to cool. Serve at room temperature or chill first and serve cold.